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Smoked Salmon Tartare with Confit Egg Yolks

Smoked Salmon Tartare with Confit Egg Yolks

This Smoked Salmon Tartare features fine ribbons of smoked salmon, parsley, shallot, and avocado coated in a whole grain Dijon dressing and topped with a confit egg yolk.
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Prep Time 25 minutes
Cook Time 50 minutes
Course Main Course
Servings 2

Equipment

  • egg rings
  • Small baking dish

Ingredients
  

Confit Egg Yolks

  • 3 large egg yolks
  • 1 lemon zest removed in strips
  • Olive oil to cover

Crostini

  • 1 baguette cut into thin slices
  • 2 tbsp olive oil from the Confit Egg Yolks
  • 1 tsp kosher salt

Smoked Salmon Tartare

  • 1 batch Confit Egg Yolks see above
  • 3 tbsp olive oil
  • 2 tbsp whole-grain Dijon mustard
  • 1 tbsp lemon juice
  • 200g (7oz) smoked salmon finely chopped
  • 2 tbsp capers drained and finely chopped
  • 1 shallot finely diced
  • 1 avocado finely diced
  • ¼ cup fresh flat-leaf parsley finely chopped

To Garnish

  • daikon microgreens
  • fresh parsley leaves
  • Shichimi tōgarashi

Instructions
 

For the Confit Egg Yolks

  • Preheat the oven to 180°F.
  • Pour enough olive oil into a small baking vessel to fill it up halfway. Add the lemon zest and the egg yolks. Add more olive oil if needed to ensure everything is fully immersed.
    3 large egg yolks, 1 lemon, Olive oil
  • Place the baking vessel in the oven and cook for 30-40 minutes depending on how set you want the yolks to be. **
  • Take the yolks out of the oven and let them cool to room temperature before transferring the yolks, oil, and all to the fridge.

For the Crostini

  • Preheat the oven to 400°F.
  • Arrange the baguette slices on a large baking sheet lined with parchment paper. Drizzle them with the confit oil and sprinkle with the salt.
    1 baguette, 2 tbsp olive oil, 1 tsp kosher salt
  • Place the crostini in the oven and bake for 10 minutes or until golden. Let cool on the pan before transferring to a resealable container.

For the Tartare

  • Place one confit egg yolk in a large bowl and add the olive oil, mustard, and lemon juice. Whisk to combine.
    1 batch Confit Egg Yolks, 3 tbsp olive oil, 2 tbsp whole-grain Dijon mustard, 1 tbsp lemon juice
  • Add the salmon, capers, shallot, avocado, and parsley. Gently stir to combine. 
    200g (7oz) smoked salmon, 2 tbsp capers, 1 shallot, 1 avocado, ¼ cup fresh flat-leaf parsley
  • Pack the tartare into 2 egg rings placed on top of small plates. Overfill the egg ring and compress the tartar into them to ensure they are absolutely packed. Remove the rings and top the tartare with the remaining egg yolks.
  • Cut a piece of the confit lemon zest into ribbons and add them to the tartare along with the daikon microgreens, parsley, and a sprinkling of shichimi tōgarashi. Serve immediately alongside the crostini and bubbly.
    daikon microgreens, fresh parsley leaves, Shichimi tōgarashi

Notes

** 30-35 minutes will yield very runny yolks, while 40-50 minutes will result in more custard-like yolks to fully set yolks.
Keyword avocado, crostini, egg yolk, shallots, smoked salmon